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3

Barley and Edamame Salad

Total Time
18 min
Prep
8 min
Cook
10 min
Serves
4
Difficulty
Easy
Ingredients

quick-cooking barley

1 cup(s)

edamame (shelled)

2 cup(s), frozen

rice vinegar

¼ cup(s)

low sodium soy sauce

4 Tbsp, (1/4 cup)

minced ginger

2 Tbsp, peeled

canola oil

1 Tbsp

sweet red pepper(s)

1 medium, diced

uncooked red cabbage

½ cup(s), very thinly sliced

shredded carrot(s)

⅓ cup(s), finely shredded

jalapeño pepper(s)

1 medium, seeded and minced

fresh mint leaves

¼ cup(s), chopped

cilantro

¼ cup(s), chopped fresh

Instructions

  1. Bring large saucepan of water to boil. Add barley. Reduce heat and simmer, covered, until barley is tender, about 10 minutes, adding edamame during last 5 minutes of cooking time. Drain and rinse under cold running water until cool. Drain again.
  2. Meanwhile, to make dressing, whisk together vinegar, soy sauce, ginger, and oil in large bowl.
  3. Add barley mixture, bell pepper, cabbage, carrot, jalapeño, mint, and cilantro to dressing and toss to combine.
  4. Per serving (1 1/3 cups)
Notes
You can use almost any vegetable in this versatile salad. Try adding diced cucumber or zucchini or halved cherry tomatoes if you have them on hand.

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